HEAT OVEN TO 345
MAKE SURE ALL INGREGIENTS ARE AT ROOM TEMPERATURE OR SLIGHLY WARMER
MEASURE OUT BUTTERMILK IN TWO CONTAINERS
ADD OIL TO ONE CONTAINER AND EGGS EXTRACTS ZEST JUICE TO OTHER
MEASURE OUT FLOUR AND SUGAR INTO MIXING BOWL
USING A PADDLE MIX ON SPEED ONE TILL NICELY MIXED
THEN START ADDING PINCHES OF BUTTER INTO THE FLOUR MIX SHOULD LOOK LIKE COARSE SAND AFTER THE BUTTER HAS BEEN ADDED
ADD MILK OIL MIX INTO BOWL AND MIX ON SPEED 4 FOR A FULL 2 MINUTES
SCRAPE THE BOWL
ADD THE OTHER EGG MIXTURE IN THIRDS TO THE BATTER AND MIX TILL WELL INCORPORATED
SCRAPE THE BOWL
LIGHTLY GREASE TWO 8 OR 9 INCH CAKE ROUNDS FILL PANS
TAP PANS TO LEVEL OUT
ADD HALF BLUE BERRIES THAT HAVE BEEN TOSSED IN THE FLOUR
COOK FOR 15 MINUTES
ADD REMAINDER OF BLUEBERRIES AND COOK ANOTHER 20 TO 25 MINUTES
COOL FOR 10 MINUTES THEN REMOVE FROM PANS TO COOLING RACK
ONCE THE CAKES HAVE COOLED THEN WRAP AND REFRIDGERATE ABOUT A HOUR OR HOUR AND A HALF
|